How to cook vegetable cutlets

Vegetable cutlets with step by step photos – vegetable cutlet or patties is a snack item made with mix boiled vegetables. its great to make veg cutlet during rains and serve them hot with tomato ketchup and green chutney.

i make these vegetable cutlets often. most of the times i have carrots, potatoes, peas and french beans in the fridge. so its easy for me to make these cutlets.

first you just need to cook the veggies. i steam them in my electric cooker. however, you can also steam in a pressure cooker or in a steamer. once the vegetables are cooked, the rest of the steps are easy.

you can serve these vegetable cutlets with tomato ketchup or coriander chutney. you can also sandwich them in a burger or bread slices. top with sauce and veggies of your choice and serve.

 

INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • ½ cup boiled and chopped carrots or 1 medium carrot
  • 1 cup boiled and chopped potatoes or 100 grams or 1 large potato
  • ⅓ cup fresh matar/peas, boiled
  • ½ inch ginger + 1 or 2 green chilies, crushed to a paste
  • ¼ tsp red chili powder/lal mirch powder
  • ½ tsp cumin powder/jeera
  • ½ tsp garam masala powder
  • 3 tbsp bread crumbs or bread pulp from 2 to 3 bread slices
  • 2 tbsp maida/all purpose flour
  • 3 tbsp water
  • ⅓ cup bread crumbs or as required
  • 2 to 3 tbsp oil for shallow frying
INSTRUCTIONS
  1. boil 1 large potato, 1 medium carrot and ½ cup matar/green peas very well in a steamer or pressure cooker.
  2. when the veggies are cooling, blitz 4 to 5 slices of bread in a food processor or grinder till fine to get bread crumbs.
  3. keep the bread crumbs aside in a plate or tray.
  4. peel the potatoes and carrots and chop them. take them in a bowl along with the cooked peas.
  5. mash them with a masher or fork.
  6. add 1 tsp crushed ginger+green chili paste, ¼ tsp red chili powder, ½ tsp cumin powder, ½ tsp garam masala powder, 3 tbsp bread crumbs and salt as required.
  7. instead of bread crumbs you can also add 2 to 3 slices of bread dipped in water and then squeezed completely of the water.
  8. mix everything very well. check the taste and add more salt or the spice powders if required.
  9. in another small bowl, take 2 tbsp maida/all purpose flour and 3 tbsp water.
  10. stir and mix this mixture to get a smooth paste without any lumps.
  11. now take the cutlet mixture in a plate and using a cutlet mould, shape it or make small to medium sized round cutlets by rolling and flattening the mixture in your palms.
  12. heat 2 to 3 tbsp oil for shallow frying in a pan. take a cutlet and dip in the maida paste gently, such that the paste gets coated all over the cutlet.
  13. then coat the cutlet in breadcrumbs evenly and all over. if you do not have breadcrumbs, then you can also use rava/sooji/cream of wheat. coat the veg cutles with rava.
  14. dust the excess bread crumbs and place it in the medium hot oil.
  15. dip each cutlet this way in all purpose flour paste, coat with bread crumbs and keep on the pan for frying.
  16. when one side is golden, flip and fry the other side. add more oil if required.
  17. flip a couple of time more and fry all the cutlets till they are evenly golden and crisp from all sides.
  18. drain veg cutlets on kitchen paper towels.
  19. serve vegetable cutlets hot with green chutney or tomato ketchup.

1. boil 1 large potato, 1 medium carrot and ½ cup matar/green peas very well in a steamer or pressure cooker. you can also add 6 to 8 french beans.

vegetables for veg cutlet recipe

2. when the veggies are cooling, blitz 5 to 6 slices of bread in a food processor or grinder till fine to get bread crumbs. you can use any bread – white bread, brown bread or whole wheat bread.

bread crumbs for vegetable cutlet recipe

3. keep the bread crumbs aside in a plate or tray.

bread crumbs for vegetable patties recipe

4. peel the potatoes and carrots and chop them. take them in a bowl along with the cooked peas. make sure the veggies are drained well before you peel and chop them.

vegetables for veg cutlet recipe

5. mash them with a masher or fork. don’t make a smooth and pasty mixture. it should be a slightly chunky mixture.

mash vegetables for veg cutlet recipe

6. add 1.5 tsp crushed ginger+garlic+green chili paste (2-3 small garlic cloves + ½ inch ginger + 1-2 green chilies crushed to a paste in mortar-pestle), ¼ tsp red chili powder, ½ tsp cumin powder, ½ tspgaram masala powder, 3 tbsp bread crumbs and salt as required. skip garlic if you don’t use it. if the mixture feels moist and sticky, then add 1 tbsp more of the bread crumbs.

spices for vegetable cutlet recipe

7. instead of bread crumbs you can also add 2 to 3 slices of bread dipped in water and then squeezed completely of the water.

bread for vegetable patties recipe

8. mix everything very well. check the taste and add more salt or the spice powders if required.

mix vegetable cutlet mixture

9. in another small bowl, take 2 tbsp maida/all purpose flour and 3 tbsp water. for a healthier option than all purpose flour, use gram flour/besan or maize flour/corn meal/makki ka atta. add water as required then to make a thick flowing paste.

maida mixture for veg cutlet recipe

10. stir and mix this mixture to get a smooth paste without any lumps. this step of making the all purpose flour paste is optional and you can skip it. generally cutlets are dipped in beaten eggs. here, all purpose flour paste substitutes the beaten eggs.

maida mixture for vegetable cutlet recipe

11. now take the cutlet mixture in a plate and using a cutlet mould, shape it or make small to medium sized round cutlets by rolling and flattening the portions of the mixture in your palms.

vegetable cutlet, veg cutlet

12. prepare or shape the entire mixture into round cutlets or shaped cutlets.

vegetable cutlet, veg cutlets

13. heat 2 to 3 tbsp oil for shallow frying in a pan. take a cutlet and dip in the maida paste gently.

making vegetable cutlets

14. coat the paste evenly all over the cutlet.

coating vegetable cutlet

15. then coat the cutlet in breadcrumbs. if you do not have breadcrumbs, then you can also use rava/sooji/cream of wheat. coat the veg cutles with rava.

making vegetable cutlets

16. coat the cutlet evenly with the breadcrumbs.

making vegetable cutlets

17. dust the excess bread crumbs and place the cutlet in the medium hot oil.

frying vegetable cutlet

18. dip each vegetable cutlet this way in all purpose flour paste, coat with bread crumbs and keep on the pan for frying.

frying vegetable cutlet recipe

19. when one side is golden, flip and fry the other side. add more oil if required.

frying vegetable cutlet recipe

20. flip a couple of time more and fry all the cutlets till they are evenly golden and crisp from all sides.

frying vegetable cutlet recipe

21. drain veg cutlets on kitchen paper towels to remove excess oil.

vegetable cutlet recipe, veg cutlet recipe

22. serve vegetable cutlets hot with green chutney or tomato ketchup.

vegetable cutlet recipe

tips for vegetable cutlets method:

1: you can alter and use your own combination of spices in the cutlet, eg you can add coriander or black pepper powder.
2: to make a coarse paste, you can just crush the garlic, ginger and green chilly coarsely with a pestle and mortar.
3: as I have mentioned earlier, you can use rava/cream of wheat to coat the veg cutlets.
4: adding soaked bread or bread crumbs to the mixture binds the cutlet and prevents them from breaking while frying.
5: you can also deep fry them instead of shallow frying.
6: if you have burger buns, you can easily make veg burgers. just apply butter and slightly roast the buns. apply mayonnaise on the bun. place the cutlet in the center. cover it with shredded or grated cheese or a cheese slice. top it with shredded veggies like cabbage, carrots, and lettuce or thinly sliced veggies like onion, tomatoes, cucumber. cover with the other half of the bun and serve with tomato or mustard sauce.

(Source: http://www.vegrecipesofindia.com/vegetable-cutlet-easy-veg-cutlet-recipe/)

 

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